This easy Goan Maangad aka homemade mango jam recipe without pectin is luscious, uber delicious, and so addictive that you may find yourself eating it by spoonfuls straight from the jar.
My late aunt who lived in Goa would make this really amazing mango jam, she would always send some for us. I remember eating this jam plain just with a spoon and it was really difficult to stop eating it! It was sooooooo good, guys!
- THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS
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- STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM
- Mango Jam Recipe Without Pectin | Goan Maangad
THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS
- Ripe mangoes
- Sugar
- Lime/lemon juice (optional)
To make this homemade mango jam recipe | Goan mangad , you have to combine the mango pulp, sugar and lime juice, if using in a heavy-bottomed pot, then use that elbow grease and just stir, stir and stir. Traditionally, Maangad is prepared in a large vessel over an open fire pit, stirred continuously with a long wooden ladle.
Also, Mussarat or Monserrate de Bardez mangoes are used to make this Goan mango jam. These mangoes have reddish skin, are fibrous and mostly the ones used to make jams, sweet and sour pickles.
It is a common practice amongst Goans to make Maangad every summer using mangoes from their very own mango tree. Goan Maangad is not a lose set jam, it is a little thick. In fact, there is a hard variety too, which is almost like a fudge and can be eaten as such.
I prefer thick, spreadable kinds, it goes well on bread, bagel or anything you fancy. Spoon some to make a mango milkshake, to flavor your plain ‘ol oats or add some to plain kheer!
I spotted some really amazing Mexican mangoes at Costco, their rosy-hued skin was similar to the Mussarat mangoes, and for once I was really pleased when I cut one, it was really sweet and juicy. So I instantly knew, I was going to make some mango jam!
I know it is a tedious task to prepare jams and jellies, but I’m always up for it if it is homemade. The last thing you need is to sweat it out near the stovetop in this heat, but it is totally worth all that effort. This mango jam is literally like some sunshine in a bottle sure to make those breakfast mornings all cheery and bright! Plus it also makes a wonderful hostess gift!
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STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM
1.Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
2.With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
3.In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
4.Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
After 20 minutes of stirring
5.Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
6.If the jam does not drop from the spatula, it is done. Remove it from the heat.
7.If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
8.Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
NOTES
1.Initially, I directly added 2.5 cups of sugar, heated the whole mixture as stated in point 3. I did a little taste test for the sweetness and it was perfect for me. Add sugar according to the sweetness of the mangoes.
2.Some people like to flavor Maangad with cinnamon if you’d like to add cinnamon, add it in step 3, and continue with the recipe.
3.Post updated with new pictures.
Mango Jam Recipe Without Pectin | Goan Maangad
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2.25 kgs / approx 5 lbs ripe mangoes about 5 large mangoes
- 2.5 - 3 cups granulated cane sugar
- 1 tbsp lemon juice, optional
Instructions
- Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
- With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
- In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
- Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
- Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
- If the jam does not drop from the spatula, it is done. Remove it from the heat.
- If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
- Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
Notes
Nutrition
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Mango Jam Recipe Without Pectin | Goan Maangad
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2.25 kgs / approx 5 lbs ripe mangoes about 5 large mangoes
- 2.5 - 3 cups granulated cane sugar
- 1 tbsp lemon juice, optional
Instructions
- Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
- With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
- In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
- Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
- Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
- If the jam does not drop from the spatula, it is done. Remove it from the heat.
- If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
- Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.
Notes
Nutrition
This recipe for calamari | squid, Goan style is packed with a punch and delicious flavors using fresh homemade recheado masala.
Goa lies in the Konkan region of India, with the Arabian Sea to its west, there is an abundance of fresh seafood. I can’t think of any Goan who wouldn’t love their fish curry and rice. I absolutely love seafood, and can never get bored of eating it every day!
Calamari are known as squids in India, they are called mankio in Konkani. Recheado squid fry or chilli fry as it is also known is one of the most popular Goan style squid recipes. It is ubiquitous on the menu of most Goan beach shacks. This spicy calamari appetizer, chilled beverage of choice, good company, blue waters, white sand!! Simple joys in life!
This is an easy squid recipe that calls for recheado masala. So if you have some recheado masala in your pantry, this dish is a breeze to whip up! Are you looking for some calamari recipes that are non deep-fried? This is a great recipe to try!
You have to be a little watchful when you are cooking calamari. It can easily turn into a rubbery texture if left to cook for a long time. I prefer to cook squid rings or stuffed squids in the pressure cooker. It always turns out tender and soft with all the beautiful flavors of the masalas soaked in.
This dish has some heat from the recheado masala, the sweetness of the calamari and a little zing from the combination of everything. It is lovely paired with some piping hot steamed rice and curry or can be enjoyed as an appetizer! It is definitely one of the best calamari recipes I have ever tried. How can I forget the Goan style stuffed squid/calamari, you should definitely try that as well.
- Enjoyed this calamari/squids in spicy Goan recheado masala? You may also enjoy these Goan appetizers-
- Step by step instructions to make Goan style squid | calamari
- HOW TO MAKE GOAN SQUID RECHEADO FRY?
- Calamari Recipe | Squid Recipe | Goan Squid Recheado Fry
Enjoyed this calamari/squids in spicy Goan recheado masala? You may also enjoy these Goan appetizers-
Mussels rava fry
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Prawn potato chops
Egg chops
Forminhas
Step by step instructions to make Goan style squid | calamari
1.Wash the calamari well, especially the pockets. Slice it into half-inch rings and chop the tentacles. Keep aside in a bowl.
2.In a pressure cooker, heat oil over medium-low heat. Sauté onions until translucent.
3.Add recheado masala , and sauté well over medium heat stirring continuously until the masala leaves the oil (about 4 minutes).
4.Add the chopped calamari tentacles and cook for another 2 minutes on medium heat.
5.Now add the calamari rings and cook for another 2 minutes. Cover the pressure cooker with the lid and pressure cook on medium heat for 5-6 whistles. Once the pressure has stabilized, open the cooker and check if the calamari is done, if not pressure cook for another 2 whistles. Don’t overcook it as it may turn rubbery.
6.Now add salt, sugar and lime juice. Stir everything well and let it simmer on low heat for another 5 minutes or until desired consistency of the curry.
Note
1.This may be done in a normal pot as well but may take longer. Keep the pot covered over medium heat and keep checking every few minutes, stirring in between.
HOW TO MAKE GOAN SQUID RECHEADO FRY?
Calamari Recipe | Squid Recipe | Goan Squid Recheado Fry
Ingredients1x2x3x
- 1 lb calamari cleaned thoroughly
- 3 tbsp oil
- 1 cup finely chopped onions
- 3 tbsp Goan recheado masala
- 1/4 tsp salt or to taste
- 1 tsp sugar
- 1 tsp lime juice
Instructions
- Wash the calamari well, especially the pockets. Slice it into half-inch rings and chop the tentacles. Keep aside in a bowl.
- In a pressure cooker, heat oil over medium-low heat. Sauté onions until translucent.
- Add recheado masala, and sauté well over medium heat stirring continuously until the masala leaves the oil (about 4 minutes).
- Add the chopped calamari tentacles and cook for another 2 minutes on medium heat.
- Now add the calamari rings and cook for another 2 minutes. Cover the pressure cooker with the lid and pressure cook on medium heat for 5-6 whistles. Once the pressure has stabilized, open the cooker and check if the calamari is done, if not pressure cook for another 2 whistles. Don’t overcook it as it may turn rubbery.
- Now add salt, sugar and lime juice. Stir everything well and let it simmer on low heat for another 5 minutes or until desired consistency of the curry.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
